US3989858A - Rusk based food snack - Google Patents

Rusk based food snack Download PDF

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Publication number
US3989858A
US3989858A US05/502,383 US50238374A US3989858A US 3989858 A US3989858 A US 3989858A US 50238374 A US50238374 A US 50238374A US 3989858 A US3989858 A US 3989858A
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United States
Prior art keywords
dough
rusk
pieces
starch
water
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Expired - Lifetime
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US05/502,383
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English (en)
Inventor
David Arthur Williams
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United Biscuits Ltd
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United Biscuits Ltd
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D17/00—Refreshing bakery products or recycling bakery products
    • A21D17/002—Recycling, e.g. for use in baking or for animal consumption
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough

Definitions

  • Manufactured food snacks simulating potato chips are usually made from vegetable and grain flours with admixtures such as starches, both raw and gelatinised, and additives such as monosodium glutamate and glycerol monostearate. The mixtures are made into dough, cut into suitable pieces, and fried.
  • Bread rusk is to be used as a main ingredient of manufactured food snack.
  • FIGS. 1 and 2 show cross-sections through portions of fried food snacks a main ingredient of which is bread rusk in accordance with the invention.
  • This invention relates to a manufactured and fried food product and to a method of manufacture of the product.
  • the invention has particular, though not exclusive, application to such products intended for sale as ⁇ snacks ⁇ .
  • Food products in accordance with the invention are made by mixing rusk with a raw starch and water to a dough, forming the dough into pieces and frying the pieces.
  • the most common form of rusk is breadcrumbs and these are generally made by baking leavened bread in small portions and then reducing the baked bread to crumbs.
  • the most commonly used grain is wheat, though other grains for example maize, which is also known as corn, or yellow corn can be used.
  • the dough was then transferred to an extruder which was used to form the dough into a tube by extruding it through a cylindrical die having an overall diameter of 0.50 inches and an annular gap of 0.045 inches. As the tube emerged from the die it was cut into pieces which were approximately 0.50 inches long and thus formed annular bands. The pieces were then dropped directly into frying oil which was at 350° F. After approximately 90 seconds, the pieces were fried and were removed from the oil. In the course of frying the surface portions of the pieces are initially cooked and formed into relatively dense outer layers or wall portions and the subsequent cooking causes expansion of the inner portions to take place as a result of which the inner portion is full of holes thereby providing a cellular structure which is less dense than the outer portions.
  • the moisture content of the samples made by the method described was 1.6% and the oil content was 27.3%.
  • the thickness of the bands was on average 0.074 inches, showing an expansion ratio around 1.65 from the annular gap thickness of 0.045 inches. Expansion ratio is the term used to describe the ratio between the thickness of a band after and before frying.
  • the texture of the products made by the method described was light and crisp, and the flavour of the basic product described was typical of that of fried bread.
  • the salt and monosodium glutamate are added to the dough as flavouring or flavour enhancers. They are optional materials which could, of course, be added in other amounts according to taste, be omitted, or be replaced by other flavouring or flavour-enhancing materials.
  • the glycerol monostearate is an emulsifier, added to the dough to aid extrusion, and this is also an optional material which could be added in some other quantity, or be omitted or some other material which aids extrusion could be used.
  • the finished product had an oil content of 20.21% and had expanded by a factor of 2.2.
  • the other example refers to the use of vegetable powders:
  • the finished fried product had an oil content of 30.45% and showed an expansion ratio of 2.02.
  • the dough expands during the frying process giving a product with a porous centre contained within a relatively dense continuous surface layer.
  • This structure is essentially responsible for the desired crisp texture and feeling of the product in the mouth and a preferred expansion ratio giving this texture is between 1.6 and 3.0, though ratios as low as 1.2 and as high as 3.5 can be used.
  • Control of the expansion is preferably achieved by controlling the moisture content of the wet dough.
  • the moisture content is between 40% and 45% by weight of the dough, though it can be varied between 35% and 50%.
  • the expansion of the material is also a function of the ingredients of the mixture and of the frying process.
  • partial replacement of the raw starch by pregelatinised starch in the dough will increase the degree of expansion.
  • the particular vegetable source of the starch, the level of starch addition and the frying temperature will also affect the expansion ratio.
  • Preferred raw starches are tapioca and farina, although other starches may be used.
  • Bread rusk made by comminuting and drying either yeast raised bread or unleavened bread, is preferably employed because of the inherent flavour characteristics.
  • Low crust material is preferred, since the resultant produce has a more regular surface colour and texture than products derived from high crust rusk.
  • the rusk material can be partially replaced by vegetable powders, for example potato granules and pea flour.
  • rusk as a raw material in the manufacture of food products according to the invention has the advantages over previously proposed materials, such as potato solids, that it is possible to control the raw material so that there is less variation in the product, that there are considerably lower reducing sugar contents leading to better control of the colour of the fried product, and that the product has a novel flavour.
  • the wet dough pieces can be formed in other ways than by extrusion and cutting.
  • the dough can be formed into sheets, rolled until a desired thickness has been obtained and then cut. It has been found that the most desirable textures are obtained if the thickness of the pieces before frying is between 0.030 and 0.050, and preferably their thickness should be between 0.020 and 0.080, these thicknesses also being in inches.
  • FIGS. 1 and 2 show cross-sections through portions of food products.
  • FIG. 1 there is shown a cross-section through a product 1 made in accordance with the one method of manufacture previously described in detail. It will be seen that the product 1 has wall portions 2 and 3 which are continuous and that the inner portion of the product has a cellular construction containing a plurality of holes 4 formed during the expansion of the product.
  • the expansion ratio is approximately 1.6.
  • FIG. 2 there is shown a cross-section through a product 5 made by reducing the moisture content of the dough mixture, which otherwise is the same as that of the product shown in FIG. 1, so that an expansion ratio of only 1.2 is obtained.
  • the holes 6 are smaller than the holes 4 of FIG. 1 and that the walls 7 and 8 are thicker than those of the FIG. 1 embodiment.
  • the present invention provides both a method of making an expanded food product by shaping and frying a dough based on rusk and an expanded food product made by the method.
  • the rusk is preferably mixed with raw, ungelatinised starch and water, shaped by extrusion and cut before being fried.
  • the dough can be formed in sheets, rolled to a desired thickness and cut or stamped before being fried.
  • the starch in the dough can be tapioca and/or farina and the ratio of rusk to raw starch is preferably in the range between 1:2 to 2:1.
  • Small proportions of pregelatinised starch in the order for example of 5% to 10% of the total starch content, can be added to the dough to aid expansion during frying and the rusk can be partially replaced, for example in the order of 10% to 20% of the total rusk content, by other vegetable powders and/or flours.
  • the preferred form of cooking the grain based dough to produce rusk is by baking, and that other forms of cooking that produce partial dehydration, for example cooking in a microwave oven, with or without a subsequent toasting step, can be used.
  • rusk as a raw material makes possible a wide range of flavours in a very simple manner since the composition of the rusk can be tailored according to taste by the use, for example, of a variety of grains or of a flour giving a white rusk or a brown rusk.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Sustainable Development (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
US05/502,383 1973-09-19 1974-09-03 Rusk based food snack Expired - Lifetime US3989858A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
UK43961/73 1973-09-19
GB4396173A GB1464868A (en) 1973-09-19 1973-09-19 Expanded food products

Publications (1)

Publication Number Publication Date
US3989858A true US3989858A (en) 1976-11-02

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ID=10431140

Family Applications (1)

Application Number Title Priority Date Filing Date
US05/502,383 Expired - Lifetime US3989858A (en) 1973-09-19 1974-09-03 Rusk based food snack

Country Status (7)

Country Link
US (1) US3989858A (de)
JP (1) JPS5076274A (de)
BE (1) BE820104A (de)
DE (1) DE2444259A1 (de)
FR (1) FR2243644B3 (de)
GB (1) GB1464868A (de)
NL (1) NL7412328A (de)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4170659A (en) * 1977-07-18 1979-10-09 The Pillsbury Company Fried dough product and method
US4526800A (en) * 1980-04-26 1985-07-02 Howard Alan N Cereal snackfoods and compositions and methods for making the same
US4664924A (en) * 1982-12-28 1987-05-12 House Food Industrial Co., Ltd. Method of producing a dehydrated food product
US4767637A (en) * 1985-09-12 1988-08-30 Nestec S. A. Preparation of a food coating
US5577410A (en) * 1994-02-22 1996-11-26 Miles J. Willard Method and apparatus for testing snack product ingredients
US6022574A (en) * 1996-01-16 2000-02-08 Lanner; David Arthur Process for making a fried snack product
US6033707A (en) * 1996-01-16 2000-03-07 Lanner; David Arthur Fried snack
US6136359A (en) * 1996-01-16 2000-10-24 The Procter & Gamble Company Fried snack dough composition and method of preparing a fried snack product
US6753026B2 (en) * 2001-05-09 2004-06-22 Kraft Foods R & D Inc. Process for making a range of long shelf life, filled bread snacks
US20080166456A1 (en) * 2006-11-27 2008-07-10 Olaf Christoph Kortum Encased Snack
CN104207029A (zh) * 2014-09-03 2014-12-17 统一企业(中国)投资有限公司昆山研究开发中心 面带型油炸膨化食品及其制备方法
US20210235735A1 (en) * 2019-05-22 2021-08-05 Mizkan Holdings Co., Ltd. Solid composition containing insoluble dietary fiber and method for manufacturing the same

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL8302760A (nl) * 1982-09-04 1984-04-02 Menge Wilhelm Werkwijze en inrichting voor de vervaardiging van een zuurdeeg voor de bereiding van brood- en bakkersprodukten, met gebruikmaking van broodresten.
DE3711840A1 (de) * 1987-04-08 1988-10-27 Schaaf Ohg Heinz Verfahren zur herstellung von expandierten lebensmitteln
GB2279860B (en) * 1993-07-12 1997-04-09 David Dorricott Vegetable crisps

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3190755A (en) * 1963-07-26 1965-06-22 Gen Mills Inc Process for preparing a snack product with a rippled surface
US3259503A (en) * 1963-07-16 1966-07-05 Continental Baking Co Puffed food product and a method of making the same
US3486904A (en) * 1965-10-22 1969-12-30 Griffith Laboratories Preparation of prefried cereal breading
US3505076A (en) * 1967-03-10 1970-04-07 Gen Mills Inc Edible food product and process
US3647474A (en) * 1969-10-30 1972-03-07 Gen Foods Corp Snack food product and process
US3656966A (en) * 1970-03-25 1972-04-18 Gen Mills Inc Food chip and process for making it
US3666511A (en) * 1970-03-16 1972-05-30 Cpc International Inc Combination of a cross-linked waxy starch and a cross-linked non-waxy starch
US3703379A (en) * 1970-07-27 1972-11-21 Gen Mills Inc Double expanded food products

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3259503A (en) * 1963-07-16 1966-07-05 Continental Baking Co Puffed food product and a method of making the same
US3190755A (en) * 1963-07-26 1965-06-22 Gen Mills Inc Process for preparing a snack product with a rippled surface
US3486904A (en) * 1965-10-22 1969-12-30 Griffith Laboratories Preparation of prefried cereal breading
US3505076A (en) * 1967-03-10 1970-04-07 Gen Mills Inc Edible food product and process
US3647474A (en) * 1969-10-30 1972-03-07 Gen Foods Corp Snack food product and process
US3666511A (en) * 1970-03-16 1972-05-30 Cpc International Inc Combination of a cross-linked waxy starch and a cross-linked non-waxy starch
US3656966A (en) * 1970-03-25 1972-04-18 Gen Mills Inc Food chip and process for making it
US3703379A (en) * 1970-07-27 1972-11-21 Gen Mills Inc Double expanded food products

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4170659A (en) * 1977-07-18 1979-10-09 The Pillsbury Company Fried dough product and method
US4526800A (en) * 1980-04-26 1985-07-02 Howard Alan N Cereal snackfoods and compositions and methods for making the same
US4938982A (en) * 1980-04-26 1990-07-03 Howard Alan N Cereal snackfoods and compositions and methods for making the same
US4664924A (en) * 1982-12-28 1987-05-12 House Food Industrial Co., Ltd. Method of producing a dehydrated food product
US4767637A (en) * 1985-09-12 1988-08-30 Nestec S. A. Preparation of a food coating
US5577410A (en) * 1994-02-22 1996-11-26 Miles J. Willard Method and apparatus for testing snack product ingredients
US6022574A (en) * 1996-01-16 2000-02-08 Lanner; David Arthur Process for making a fried snack product
US6033707A (en) * 1996-01-16 2000-03-07 Lanner; David Arthur Fried snack
US6136359A (en) * 1996-01-16 2000-10-24 The Procter & Gamble Company Fried snack dough composition and method of preparing a fried snack product
US6277423B1 (en) 1996-01-16 2001-08-21 The Procter & Gamble Co. Fried snack, fried snack dough and process for making the same
US6753026B2 (en) * 2001-05-09 2004-06-22 Kraft Foods R & D Inc. Process for making a range of long shelf life, filled bread snacks
US20080166456A1 (en) * 2006-11-27 2008-07-10 Olaf Christoph Kortum Encased Snack
US10420349B2 (en) 2006-11-27 2019-09-24 Kraft Foods R & D, Inc. Encased snack
CN104207029A (zh) * 2014-09-03 2014-12-17 统一企业(中国)投资有限公司昆山研究开发中心 面带型油炸膨化食品及其制备方法
US20210235735A1 (en) * 2019-05-22 2021-08-05 Mizkan Holdings Co., Ltd. Solid composition containing insoluble dietary fiber and method for manufacturing the same

Also Published As

Publication number Publication date
BE820104A (fr) 1975-01-16
JPS5076274A (de) 1975-06-21
FR2243644B3 (de) 1977-06-17
FR2243644A1 (de) 1975-04-11
NL7412328A (nl) 1975-03-21
GB1464868A (en) 1977-02-16
DE2444259A1 (de) 1975-04-24

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